Dinner needs to be just right for the queen

Published: Tuesday, May 7, 2013 at 5:02 p.m.

Last Modified: Tuesday, May 7, 2013 at 5:02 p.m.

Her big day is coming, and you'll want to do it up right for her. That means breakfast in bed for the mother of the day and a scrumptious dinner, restaurant-style or home cooked.

If you're opting for home cooking, here's a menu that will please the queen: Stuffed Cornish Hens, fresh asparagus, spinach salad, pocketbook rolls (frozen are good) and Strawberry Dessert.

Stuffed Cornish Hens

2 tablespoons butter

3 tablespoons finely chopped celery

3 tablespoons finely chopped onion

1⁄2 cup chopped mushrooms

1 6-ounce box stuffing mix

Water according to box directions

2 rock Cornish game hens

Additional butter

Salt, pepper, Mrs. Dash

Flour

1 teaspoon chicken bouillon

1 cup water

Splash dry white wine or sherry

Melt butter in a saucepan and add vegetables, cooking until just tender. Add stuffing and water according to directions and set aside. Wash game hens and pat dry. Stuff cavities with dressing, securing shut with toothpick. Rub with butter and sprinkle with seasonings. Bake, basting occasionally, in a 350-degree oven for about 11⁄2 hours. Remove to a warm platter. Mix flour (about 2 tablespoons) with pan drippings, stirring and cooking about 3 minutes. Add water mixed with bouillon and cook, stirring, until smooth and thickened. Add wine. Split hens down the middle to serve, and pass the sauce in a pitcher.

Strawberry Dessert

1 cup plain flour

1 quarter-pound butter, softened (1 stick)

1⁄4 cup brown sugar

1 cup pecans, chopped

1 8-ounce bar cream cheese, softened

1 8-ounce container non-dairy whipped topping

1 cup sugar, divided

1 teaspoon vanilla flavoring

1 quart strawberries, washed and sliced

2 heaping teaspoons cornstarch

Mix flour, butter, sugar and nuts well and press into the bottom of a 9x13x2-inch baking dish. Bake in a preheated 350-degree oven for 15-20 minutes, or until lightly browned. Remove from oven and cool. Mix cream cheese, topping, 3⁄4 cup sugar and vanilla. Spread over cooled layer and place in refrigerator. Combine berries with cornstarch and 1⁄4 cup sugar and a tiny bit of water to moisten everything. Cook until just thick, stirring. Cool and spread over cream cheese layer. Refrigerate until serving time.